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Clay Pot Chicken Rice with chicken, sausage slices, and bok choy over a layer of rice.
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Clay Pot Chicken Rice

A recipe for Clay Pot Chicken Rice! This fragrant one-pot meal pairs layers of crispy and fluffy steamed rice with chicken, sausage, and vegetables.
Course Main
Cuisine N/A
Keyword asia, asian, chicken, clay pot, poultry, rice
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time: 30 minutes
Total Time 1 hour 20 minutes
Servings 4 Servings

Ingredients

Chicken:

  • 6 ounces (170 grams) boneless, skinless chicken thighs diced (about 1 inch, 2.5 centimeter pieces)
  • 1 1/2 tablespoons (22 milliliters) soy sauce
  • 1 tablespoon (15 milliliters) oyster sauce
  • 1 tablespoon (15 milliliters) Shaoxing wine
  • 1 teaspoon sesame oil
  • 1 inch (2.5 centimeters) fresh ginger grated
  • 1 1/2 teaspoons cornstarch
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon ground white pepper

Clay Pot Chicken Rice:

  • 1 1/2 cups (300 grams) uncooked, long grain jasmine rice
  • 1 tablespoon (15 milliliters) vegetable oil
  • 1 3/4 cups (415 milliliters) chicken stock or water
  • 5 dried shiitake mushrooms
  • 2 lap cheong Chinese sausages

To Finish:

  • 1 tablespoon (15 milliliters) oyster sauce
  • 1/2 tablespoon soy sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon granulated sugar
  • 1-2 baby bok choy halved or quartered
  • 2 green onions thinly sliced

Instructions

To marinate the chicken:

  • In a large bowl, combine the diced chicken with the soy sauce, oyster sauce, Shaoxing wine, sesame oil, ginger, cornstarch, sugar, and white pepper.
  • Mix until evenly combined and set aside at room temperature for 30 minutes.

To prepare the rice:

  • Rinse the rice in water until the water runs clear. Drain, cover with more cold water and set aside at room temperature for 30 minutes.

To prepare the mushrooms:

  • In another bowl, soak the dried mushrooms in hot water until softened, 15-20 minutes. Wipe away any dirt and thinly slice. Set aside.

To prepare the lap cheong:

  • Soak the Lap Cheong in hot water to soften for 10 minutes. Cut off the ends and remove the waxy coating. Cut diagonally into 1/4 inch (6 milliliter) slices. Set aside.

To cook the Clay Pot Chicken Rice:

  • Place the vegetable oil in a large clay pot.
  • Drain the soaked rice and add to the clay pot. Toss with the oil until coated and spread into an even layer.
  • Add the chicken stock, cover, and bring to a simmer over medium heat (if using a clay pot- begin on low and slowly adjust to medium).
  • Once simmering, reduce heat to medium low and allow to cook undisturbed just until the liquid reaches the level of the rice, about 10-15 minutes.
  • Arrange the marinated chicken across one section of the rice in a single layer to allow for even cooking.
  • Arrange the sliced mushrooms across another section of the rice.
  • Arrange the sliced sausage across another section of the rice.
  • Place the lid back on the pot, reduce heat to low, and continue to cook until the chicken is cooked through, about 15 minutes, and the rice is tender.
  • Arrange the quartered or halved bok choy over the ingredients, place the lid back on the pot, and cook for another 3 minutes to steam.
  • In a small bowl, whisk together the oyster sauce, soy sauce, dark soy sauce, sesame oil, and sugar until combined.
  • Remove the lid, drizzle the oyster sauce mixture evenly over the rice and ingredients, slightly increase the heat, and continue to cook uncovered for another 1-2 minutes until the rice is toasted along the bottom.
  • Remove from heat and lightly toss together the ingredients to combine, scraping along the bottom while still warm to remove any crispy bits of the rice.
  • Serve immediately with a sprinkling of thinly sliced green onions.